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“This is a tasty vegetarian recipe that goes well either as a dish in its own right or as an accompaniment to other foods. The stock can be a vegetable stock for a truly vegetarian dish, or a meat/chicken stock if preferred. It does change the overall taste a little. My daughter bought the recipe home from school many years ago and we have enjoyed it ever since.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter gently in a pot and put in the breadcrumbs.
  2. Remove from heat and stir well to butter the breadcrumbs.
  3. Cook the rice, salt, pepper and curry powder in the pint of stock until tender.
  4. Peel and slice the tomatoes and onion.
  5. Put the rice, tomatoes onion and grated cheese in alternate layers in a greased fireproof dish.
  6. Sprinkle buttered breadcrumbs over the top.
  7. Bake for 1/2 an hour in a moderate oven.
  8. Serve hot or cold.

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